Ingredient hub

Heavy Cream

Heavy cream is rich in fat (36-40%), making it lighter than water but highly viscous. Measuring by volume often leads to under-dosing because significant amounts cling to the cup. Crucially, whipping doubles the volume but the weight stays constant—weighing is the only way to track the exact amount of ingredient regardless of its aerated state.

Use it for whipping to decorate desserts, enriching soups and sauces, or making chocolate ganache.

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

• Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
• For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Keep refrigerated. For best whipping results, make sure the cream, bowl, and whisk are very cold.

Sources: CDC · FDA

FAQ

Heavy Cream vs. Whipping Cream: Are they the same?

Not exactly. Heavy Cream has slightly more fat (36%+) compared to Whipping Cream (30-35%). Heavy cream holds its shape better for piping; whipping cream yields a softer, lighter cloud.

All conversions for this ingredient

• Cup → g /en/convert/heavy_cream/cup-to-grams/
• g → Cups /en/convert/heavy_cream/grams-to-cups/
• Tbsp → g /en/convert/heavy_cream/tbsp-to-grams/
• Tsp → g /en/convert/heavy_cream/tsp-to-grams/
• mL → g /en/convert/heavy_cream/ml-to-grams/
• oz → g /en/convert/heavy_cream/oz-to-grams/